Chicken With Onions and Garlic (Martha Stewart) |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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On a Martha Stewart Living recipe card. January, 2004. Note: For crispier skin, panfry the chicken before roasting it. Ingredients:
1 (4 lb) roasting chickens, cut into 8 pieces |
1 tablespoon unsalted butter, softened |
2 tablespoons coarse salt |
1 teaspoon fresh ground pepper |
2 onions, quartered lengthwise |
10 garlic cloves, peeled |
6 sprigs thyme, plus more for garnish |
Directions:
1. Preheat oven to 475 degrees F.
2. Rinse chicken pieces and pat dry.
3. Brush chicken with butter and sprinkle with salt and pepper.
4. Place chicken in a small roasting pan. Arrange onions, garlic, and thyme sprigs over and under chicken.
5. Roast; after 20 minutes, baste with pan drippings.
6. Continue roasting until chicken is golden and cooked through, 15-20 minutes more. Transfer the chicken to a platter, and set aside.
7. Pour pan drippings through a sieve into a small bowl; discard solids.
8. Arrange onions and all but 3 garlic cloves around chicken on the platter.
9. Whisk remaining 3 cloves with pan juices.
10. Strain juices again and discard solids.
11. Pour sauce over chicken; serve garnished with thyme sprigs.
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